Salted caramel is middle class crack. I don’t care – it’s bloody delicious. What is not to like about the tooth-buzzing sweetness of caramel tempered by blood pressure-raising, yummy salt? Absolutely nothing, that’s what. Here, I give you the basic salted caramel sauce and a gingery variation for livening up a boring bowl of ice cream. It’s ridiculously easy. If you can focus on a hot saucepan for about five minutes without getting distracted, you can do this.

Salted caramel ice cream sauce


  • 30g butter
  • 50g brown sugar
  • 1 tablespoon vanilla extract or essence
  • 1 teaspoon of salt or to taste
  • A dessert spoon of double cream, cream or creme fraiche, if you’re feeling indulgent
  • Flaked almonds to serve
  • For the ginger variation: All of the above plus 1 teaspoon of ginger, ½ teaspoon of mixed spice and a couple of ginger nut biscuits


  1. You need to work quickly over a medium heat – melt the butter with the brown sugar, vanilla extract and salt while stirring quickly, ideally with a little sauce whisk. (For the ginger variation, add the ginger and mixed spice at this point)
  2. As spoon as the sugar has dissolved and is a little darker, stir the cream through if you’re adding a few more calories, then remove from the heat and stir some more.
  3. Pour over the ice cream immediately. Scatter flaked almonds on top to garnish. (For the ginger variation, put the ginger nut biscuits in a ziplock bag and smash with a meat tenderising hammer or a rolling pin and sprinkle on top)

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